Annabelle Nicholson's Electronic Portfolio
NECI
  • Home
  • Resume
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    • Mod 1>
      • Bake 1
      • Science Connection
      • Information Technology
      • Professional Development
      • Cooking Theory and Food Science
      • Sanitation and Food Safety
      • Table Service and Introduction to Wines
      • Field Trips
    • Mod 2>
      • Basic French Pastry
      • History and Culture of Food
      • Written Expression
      • Professional Development: Mod 2
      • Intro to Artisan Breads
      • Plated Desserts
    • Mod 3>
      • Fundamentals of Management
      • Nutrition
      • Chocolate & Sugar
      • Sensory Analysis
      • Artisan Breads & Veinnoiserie
    • Mod 4>
      • Modern Pastry & Advanced Pastry Theory
      • Professional Development
      • Decorative Arts
      • Visual Art & Design
  • Internships
    • TOPPER'S at The Wauwinet
    • Life on Nantucket
    • Trapdoor Bakehouse and Café
    • The Quechee Club
  • Restaurant Concept
    • Menu
  • Blog
  • Hobbies
    • Painting/Art
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TOPPER'S Restaurant at The Wauwinet

At TOPPER'S Restaurant, I was the pastry intern under Executive Chef Kyle Zachary, and Pastry Chef Giancarlo D'atilli.  Working with plated desserts, breads, and amenities for the hotel amounts to a lot of variety in the kitchen.  Dubbed "An Inn by the Sea," the views were astonishingly beautiful, and the dishes produced in the restaurant just as gorgeous.  

Food

The Inn

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